To calculate the overall star rating and percentage breakdown by star, we don’t use a simple average. Feel free to try grinding your own amaranth flour at home from whole amaranth grains – you may just need to sift it a few times to improve the texture. This gluten-free grain is high in protein, vitamins and minerals, making it a great alternative to regular flour. The delicate taste of the flour is excellent for baking but it needs to be mixed with flour(s) containing gluten such as wheat, rye or spelt flour.

The seed of a plant native to Mesoamerica and cultivated throughout North and South America, grain amaranth is touted for its high nutritional value. This is because it lacks gluten, absorbs more liquid, and has a distinct, nutty flavor that can be quite strong. Has five times the amount of iron and three times the amount of fibre, compared to whole wheat flour.Interestingly, some animal studies have found that amaranth may have cholesterol-lowering properties.

For non-gluten-free baking, simply replace 25% of your recipe’s wheat flour with amaranth flour to boost iron, protein, and fiber content! While the seeds can be used fresh, dried, popped and flaked, flour is the most popular form perhaps because of the sheer convenience of using it. Often referred to as grain amaranth to distinguish it from vegetable amaranth (a closely related plant) it’s a tiny round seed, about half the size of a millet seed.

USDA organic products must be produced using farming practices that maintain and improve soil and water quality, minimise the use of synthetic materials, conserve biodiversity and avoid genetic engineering, among other factors.

To make rajgira flour ( amaranth flour), take 2 cups of rajgira in a plate and check for lighter dirt particles, minute stones, husk and remove them. It has also been associated with a number of health benefits, including reduced inflammation, lower cholesterol levels and increased weight loss.One review reported that amaranth is especially high in phenolic acids, which are plant compounds that act as antioxidants. Being gluten-free it is advisable to use it in combination with flours that generate gluten such as wheat, KAMUT® khorasan wheat or spelled. This can help support healthy digestion, boost energy levels, and keep you feeling full and satisfied for longer periods of time. Like many gluten free flours, amaranth flour works well as part of a blend, especially in bread dough. The name “amaranth” comes from the Greek word “amarantos,” which means “never-fading” or “one that does not wither”.

The Amaranth contains more than three times the average amount of other grains of calcium and also a high content of iron, magnesium, phosphorus and potassium and Vitamin C . Best of all, this grain is easy to prepare and can be added to a variety of dishes, making it an excellent addition to your diet. Some of these items were made and eaten by the Aztecs and other cultures as part of their religious observances. Une fois le paquet ouvert, nous vous conseillons de conserver le produit dans un endroit frais et sec, à l’abri de la lumière et de l’humidité, afin qu’il conserve toute ses qualités nutritives et gustatives. Amaranth is much more distinctive compared to quinoa, with a grassy smell and nutty, strong herbal taste that can be overwhelming for some.Amaranth flour is naturally free from gluten and is therefore best combined with other 'sticky' gluten-free flours such as Tapioca Flour and Potato Flour. Ce produit ne contient aucun allergène cependant il peut en contenir des traces (œufs, soja, souffre, fruits à coque, etc). Those with gluten sensitivity may also experience negative symptoms, including diarrhea, bloating and gas ( 21). Use amaranth flour as a 25% replacement for wheat flour in recipes and combine it with other gluten free flours to achieve the best texture for your baked goods.